Vacuum evaporation is the process of causing the pressure in a liquid-filled container to be reduced below the vapor pressure of the liquid, causing the liquid to evaporate at a lower temperature than normal. Although the process can be applied to any type of liquid at any vapor pressure, it is generally used to describe the boiling of water by lowering the container's internal pressure below standard atmospheric pressure and causing the water to boil at room temperature.[1]
The vacuum evaporation treatment process consists of reducing the interior pressure of the evaporation chamber below atmospheric pressure. This reduces the boiling point of the liquid to be evaporated, thereby reducing or eliminating the need for heat in both the boiling and condensation processes. There are other advantages, such as the ability to distill liquids with high boiling points and avoiding decomposition of substances that are heat sensitive.[2]
- ^ Billet, Reinhard (2000). "Evaporation". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.b03_03. ISBN 978-3-527-30385-4.
- ^ Gutiérrez, Gemma; Cambiella, Ángel; Benito, José M.; Pazos, Carmen; Coca, José (June 2007). "The effect of additives on the treatment of oil-in-water emulsions by vacuum evaporation". Journal of Hazardous Materials. 144 (3): 649–654. Bibcode:2007JHzM..144..649G. doi:10.1016/j.jhazmat.2007.01.090. PMID 17321675.